|
|
|
|
|
|
Home | Roasters Bulletin Board | Contact Us |
|
<=Previous |
Home |
Next => |
|
THANK YOU TO OUR 2003 PRESENTERS & INSTRUCTORS |
|
ROASTER HANDBOOK & ACCREDIDATION Spencer Turer Spencer Turer was appointed Coffee Technologist of Dunkin’ Donuts in November 2000. His responsibilities include performing sensory evaluations and classification testing of coffee, identifying and auditing strategic sourcing partners, and maintaining consistent cup profile through the manufacturing process. Turer is active in the Specialty Coffee Association of America, is a member of the Roasters Guild Executive Council and is Chairman of the Coffee Roasters Accreditation Board. Turer has been was served on the International Jury for the Brazil Cup of Excellence coffee competition, and is a member of the Advisory Council for the TechnoServe Global Coffee Initiative. Prior to joining Allied Domecq Quick Service Restaurants, Turer was a Coffee Development Manager at Melitta USA. Paul Thornton Paul began roasting in 1982 and was promoted to Roasting Manager and Green Coffee Buyer in 1990. He has experience in manual and semi-automated roasters including three styles of Probat, Gothot and Diedrich roasters ranging from 4oz. to 240k. He has been actively roasting and cupping since 1985. Currently he sources over 40 varieties of coffee from 17 countries. SPOTLIGHT ON NICARAGUA Warren Armstrong Warren E. Armstrong started working in coffee with two Costa Rican coffee cooperatives, CoopeCerroAzul R.L. and CoopePilangosta R.L., as a Peace Corps Volunteer in 1981. In 1988 with his Nicaraguan business partner, Ing. Sergio Espinoza Herrera, started a 174 acre dairy and coffee farm in Jinotega, Nicaragua. Their 2003/2004 production will be certified organic by BIOLATINA. In 2000, Warren was elected Executive Director of a local Nicaraguan farmer association--Asociación Aldea Global Jinotega (www.PAGJINO.org)--representing over 700 small farmers. This Association focuses on specialty coffees including organic and Rainforest Alliance. Aldea Global, with two small farmers, placed first in Nicaragua´s Cup of Excellence 2002 competition. In 2003´s competition, with three small farmers, they placed ninth out of 385 entries. Aldea Global won both years dry milling its coffee at Esperanza Coffee Group, Matagalpa, Nicaragua. Without the support of Nicaragua's Specialty Coffee Association (www.nicaraguancoffees.com) support, none of this would be possible. Warren holds a Masters in International Agriculture Development as well as completed his doctoral class work in organizational theory from the University of California Davis. He is a Nicaraguan resident. ADVANCED CUPPING/CALIBRATION CUPPING Lindsey Bolger Lindsey began her coffee career in 1987 with Batdorf & Bronson Coffee Roasters in Olympia, Washington, evolving into the roles of roast master, green coffee buyer and Vice President of Coffee. In 2001, Lindsey joined Green Mountain Coffee Roasters as Coffee Department Manager. Her duties include overseeing coffee sourcing, contracting, and planning, new product development and quality assurance. Lindsey has served on the SCAA’s Board of Directors and is currently a member of the Technical Standards Committee. Lindsey is an internationally recognized coffee taster, acting as a judge in international competitions with the goal of seeking and rewarding excellence in coffee. She has traveled extensively in the coffee-producing world in support of Green Mountain Coffee Roasters mission to partner with coffee producers in building strong and lasting relationships and sustainable communities at origin. Mane Alves A native of Lisbon Portugal, Mané has worked in the Wine and Coffee Industries for the past 18 years. From 1985 until 1990, Mané was a winemaker and a viticulture specialist living in Alexander Valley in California. In 1990, he moved to Vermont where he began working in the specialty coffee business as a coffee cupper and coffee research analyst. In January 1998, Mané became owner and President of Coffee Lab International, a coffee and beverage laboratory and consulting firm. In January 2002, he started "Vermont Artisan Coffee & Tea, Co." a new concept in local coffee: roasting, distribution and sales. He is an active member of the S.C.A.A., working on the Technical Standard Committee. Recently, he joined the Roasters Guild as an Ad Doc volunteer. Mané, has traveled extensively to coffee producing countries throughout Central and South America, where he speaks and teaches seminars on coffee in their native languages. CLI has currently projects in Central America, Africa and Asia. PHYSICS OF ROASTING Dr. Stanley Segall A teacher with a life interest in coffee chemistry. BS Chemistry, Northeastern University ; PhD Food Science, MIT (Thesis: Chemical Stability of Coffee Brew). I have had 10 years experience in the buying, roasting and processing coffee. Currently Professor of Food Science, Drexel University working with antioxidants in beverage coffee. MARKET FORCES Bert Von Roemer Bert is a 14 year veteran of the coffee import industry, and has been President and Owner of Serengeti Trading since 2000. He has a solid history in sourcing and importing all types of Specialty Grade Coffees, and is well versed in institutional or "value" coffees as well. Similarly, Bert has a great deal experience in futures trading and hedging strategies for the coffee industry. In his spare time, Bert is President of The Serengeti Foundation, a non-profit company promoting environmental and conservation issues. TASTING THE PROCESS Tim Castle Timothy J. Castle is the President of Castle Communications, an international consultation, public relations and marketing firm specializing in the food and beverage trades. He is the co-author with Joan Reis Nielsen of The Great Coffee Book and the author of The Perfect Cup and has written articles for several newspapers and magazines. He has a Bachelor of Science degree in Public Health and Nutrition from the University of California along with Certificates of Professional Designation in International Business Management and International Trade. He was President of the SCAA in 1991. CUP OF EXCELLENCE PRESENTATION Susie Spindler Susie has been involved in the coffee industry for a number of years doing marketing and management projects. She co-created and now manages the Cup of Excellence program. Q-MARKET PRESENTATION Ted Lingle Ted Lingle was born and raised in Southern California. He graduated from the United States Military Academy in 1966 and served four years on active duty in both Germany and Vietnam. He obtained an MBA degree from Woodbury University in Los Angeles. During his twenty year coffee career, Ted was vice president of marketing for Lingle Bros. Coffee, a coffee roaster established in 1920. He directed the company’s sales programs for the food service, office coffee service, and specialty coffee market segments from 1970 to 1990. In 1991 Mr. Lingle was appointed executive director of The Specialty Coffee Association of America. He is charged with the responsibility of developing education and training programs for SCAA, as well as conducting the annual conference, coordinating regional membership meetings, and publishing the monthly newsletter. In 1995, he wrote the Coffee Brewing Handbook to promote excellence in beverage preparation. In this book for new specialty coffee café operators, Mr. Lingle pulls together the past 50 years of research on coffee brewing to help retailers understand how to maximize the potential of high quality coffee beans. Gerardo Leon York Born to a coffee farming family from Nicaragua. Gerardo graduated from Florida International University in Miami, Florida with an International Business degree in 1992. Between 1998 and 2003 was a Deputy Manager at VOLCAFE de Nicaragua. At VOLCAFE he was in charge of developing a specialty coffees program, Organic Coffee Certification and developing a Quality Control System. Gerardo joined CQI in May this year to lead the Alternative Markets Development including the Q Auction program. |
|
<=Previous |
Home |
Next => |